Okie Sawbones
Banned
- Joined
- Sep 3, 2013
- Location
- Edgewood, TX
I love pig belly on my wife's fresh made slider rolls. A match made in heaven for sure.
I use a modification of Myron Mixon's recipe for hog injection and hog glaze, and make my own rub.
Pork Belly (fresh)
Method:
Hog Injection:
Pork Rub:
Hog Glaze:
And the finished product last night:
I use a modification of Myron Mixon's recipe for hog injection and hog glaze, and make my own rub.
Pork Belly (fresh)
Method:
- Leave skin on
- Inject with hog injection
- Spray or rub the skin side with olive oil
- Rub the meat side with a light coat of mustard.
- Shake on a generous amount of your favorite pork rub. I make my own.
- Cook skin side down at 250 for about 3-4 hours. You are looking for a nice deep mahogany color. I cook mine in a pan on a rack to let the smoke circulate, but to also catch all of the fat.
- I use apple and/or peach chunks.
- Remove from the fire. Shake on a little more rub, pour in a half cup of apple juice, then wrap well with foil, then put back on the cooker at 225 for 3-4 hours until probe tender and the fat is rendering well (about 205 degrees).
- Remove from the heat, drain all liquids, and let it rest for 15 minutes or so.
- Glaze with your favorite BBQ sauce or finishing glaze. I make my own.
- Put it back in the pit for 30 minutes to set the glaze.
- Pull, and stuff your face!
Hog Injection:
- 2 quarts apple juice
- 2 cups white vinegar
- 2 ½ pounds sugar
- 1 cup non-iodized salt
- ½ cup Ac´cent brand flavor enhancer (optional – I don’t use it)
Pork Rub:
- ½ cup of white sugar
- ½ cup of packed brown sugar
- ½ cup kosher salt
- ½ cup coarse ground black pepper
- ¼ cup medium chili powder
- ¼ cup paprika
- 1 tablespoon turmeric
- ½ tablespoon cayenne pepper
- ½ tablespoon dry mustard
- ½ tablespoon garlic powder
- ½ tablespoon onion powder
- ½ tablespoon jalapeno powder
Hog Glaze:
- 1 cup apple cider vinegar
- ½ cup ketchup
- ¼ cup Frank’s hot sauce
- 1 tablespoon non-iodized salt
- 1 tablespoon coarse ground black pepper
- 1 ½ teaspoons red pepper flakes
- ¼ cup sugar
- 1 18-ounce jar of apple jelly (for variation I sometimes use peach or plum)
- 1 cup light Karo syrup
And the finished product last night: